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Quick green-white ribbon pasta with wild garlic pesto

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Ingredients for 2 servings:

  • 250 g tagliatelle pasta, durum wheat, green and white
  • some salt
  • 4 tbsp pesto (wild garlic pesto)
  • 1 tomato(s), sliced, for decoration

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cook pasta according to directions in salted water, then drain. Thin the pesto with a little pasta water, depending on the consistency. Pour the pesto over the pasta, mix, and serve with the sliced ​​tomato. Tip: I usually have leftover pasta frozen—you just need to thaw it briefly in the microwave (and maybe warm it up in a pan over low heat)—this makes a quick dish in no time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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